This is one of our latest and happiest experiments in the kitchen. Lately we’ve been trying to cut down on sugar, mostly because we are scared to death every time someone puts a sugar cube in front of our face (or anything containing sugar for that matter). In case you don’t know: sugar is the devil. And we thought that the worst thing that could happen to us was gluten… As if! Nowadays sugar is society’s worst enemy. Honestly, we can’t keep up with all the things that are terrible for our health.
Obviously, we know that all those food-related hate speeches that periodically take over our society are mostly trends that come and go and, even though sugar is not the best thing for you, the key is moderation. However, I have to admit that lately I’ve been rethinking a few of my recipes, mostly the ones that involve sugar. Baking is not the same anymore. I guess we are easily influenced and as a result we think twice before baking one of those gloriously sweet treats that we use to indulge in (like this chocolate gateau basque or these Snickers and peanut butter muffins).
So we have used almonds, coconut sugar and whole-wheat flour in order to make these little mini muffins a little bit healthier. Don’t be fooled: they still have a fair amount of calories and they are tiny, fluffy clouds of carbs, but hey, they are better than a Starbucks muffin. So if you have to snack, snack right.
You will need just 5 ingredients:
150 g almonds, grated
150 g coconut sugar
150 g butter
25 g whole-wheat flour
4 egg whites
Put the grated almonds, coconut sugar and whole-wheat flour in a bowl. Then add the egg whites and mix well.
Melt the butter to medium heat until it has a nice light brown colour.
Pour the melted butter over the almond mix and combine it nicely until you have a lovely, smooth dough. Cover and leave it one hour in the fridge.
Preheat the oven to 180ºC.
Spoon the mixture into a muffin tray and bake it from 8 to 10 minutes. We prefer to use a mini muffin tray, because the result is lighter, bite-size muffins perfect to snack on. Let them cool a little bit and then eat them straight away or keep them in an airtight container for a week.
They taste like airy, soft, light florentines and the texture is heavenly. You won’t be able to eat just one… But don’t worry because they are refined sugar free. So they are little angels in this world full of fearsome food devils.